Crockpot Chicken Spaghetti
A rich, ultra-creamy crockpot chicken spaghetti made with tender shredded chicken, melty cheeses, and classic comforting flavors—perfect for easy, crowd-pleasing meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 rotisserie chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup with roasted garlic
- 1 block (8 oz) cream cheese
- 1 block (16 oz) Velveeta, cubed
- 1 can (10 oz) mild Rotel, undrained
- 1/2 cup chicken broth
- 1/2 stick butter
- 3 green onions, chopped
- 12 oz spaghetti noodles
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Garlic salt, to taste
- Onion powder, to taste
- Italian seasoning, to taste
Instructions
- Place shredded chicken, cream of chicken soup, cream of mushroom soup, cream cheese, Velveeta, Rotel, chicken broth, butter, and green onions into the crockpot.
- Cover and cook on high for 2 hours, stirring occasionally, until cheeses are melted and sauce is smooth.
- Cook spaghetti noodles separately according to package directions. Drain well.
- Add cooked noodles to the crockpot and stir until fully coated in the creamy sauce.
- Season with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning to taste.
- Serve warm.
Notes
- Swap Velveeta with shredded cheddar or a cheese blend.
- Add mushrooms, bell peppers, or spinach for extra veggies.
- Use spicier Rotel or red pepper flakes for heat.
- Replace spaghetti with linguine or penne.
- Add broth or milk if the sauce thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6 g
- Sodium: 1380 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 140 mg
Find it online: https://thefamilycooking.com/crockpot-chicken-spaghetti/
